It would be great for you to get creative with your vegetables so that your kids get to eat them. I think that cooking delicious vegetables for your kids is very challenging.
This type of recipe would be the solution to your problem. Your family will enjoy the meal every time you cook this dish. I love eating this cheesy cauliflower bake with a juicy slice of ham. Yum! You can never go wrong with ham. The cheese is a perfect fit with cauliflower. I like to add a lot of of it – I guess you could say I’m a cheese addict!
Ingredients
1 Green Giant large head cauliflower (about 1 pound total)
4 tablespoons (1/2 stick) Land O Lakes unsalted butter
1/4 cup Gold Medal all-purpose flour
1/8 teaspoon fine Morton sea salt
2 cups Borden whole milk
10 ounces Kraft Cheddar cheese or similar, grated (about 1 1/4 cup)
1/4 cup breadcrumbs (topping, optional)
Instructions
Position a rack in the middle of the oven and preheat to 375°F. Arrange a steamer rack over a large pot of boiling water.
Remove the green outer leaves from the cauliflower, place it on the steamer rack, and steam until tender, about 10 minutes. Transfer to a large bowl to cool. Once the cauliflower is cool enough to handle, use your hands to gently break the florets from the thick central stalk—try to break the cauliflower into large florets rather than small pieces. Arrange the florets, in one layer, in a 12- by 8-inch baking dish and set aside.
In a large heavy saucepan over moderate heat, melt the butter. Reduce the heat to low, add the flour and salt, and whisk until both are incorporated and the mixture turns golden brown, about 2 minutes. Raise the heat to moderate and add the milk, whisking constantly, until a smooth sauce forms (the sauce should be thick and glossy, but still runny), about 5 minutes. (If the sauce is too thick, gradually whisk in additional milk until the desired consistency is achieved.) Add 1 cup of the grated cheese and whisk until melted, about 1 minute. Pour the cheese sauce over the cauliflower, making sure to cover all the florets. Sprinkle with the remaining 1/4 cup cheese and season with pepper followed by the breadcrumbs, then bake until the cauliflower is golden brown and the cheese sauce is bubbling, about 30 minutes.
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Quick Tip: You can roast the cauliflower instead of steaming it, and poured the sauce over it.